Indian-Spiced Roasted Chickpeas

Ingredients

• 2  cups chickpeas, rinsed and drained
• 1  tbs. lemon juice
• 1  tbs. olive oil
• 1 1/2  tsp. ground cumin
• 1  tsp. brown sugar
• 1/2  tsp. ground coriander
• 1/2  tsp. salt
• 1/4  tsp. ground cinnamon
•   Black pepper and cayenne to taste

Directions

Preheat oven to 425 F. Combine all the ingredients in a bowl; toss well. Spread on a foil-lined baking sheet and roast, tossing halfway through, for 20 to 25 minutes, or until the chickpeas are dark brown in spots. Let cool. (Can be kept in an airtight container in the fridge for up to 4 days.)